Potato Pancetta Frittata Recipes

Steps:

• Preheat the oven to 400°F.
• Heat a 9-inch, ovenproof, non-stick skillet over medium heat. Add the pancetta and cook until it is lightly browned. Remove the pancetta from the pan and place on paper towels.
• Drain all but 1 TBSP. of the fat from the pan, add the olive oil, and, when it is hot, add the onion (or the leek). Reduce the heat to medium and cook, stirring frequently, until the onions are tender. Add the potatoes and stir well to coat with the oil. Season the mixture with half of the salt and freshly ground pepper. Cover with and cook for about 5 to 6 minutes or until the potatoes are tender, but still hold their shape (the cooking time depends on the size of the potato pieces.). Uncover and continue cooking, stirring occasionally, until the onions and the potatoes are golden brown.
• In a bowl, whisk the eggs with the milk (or cream), the flour, the cheese, the rest of the salt, and several grinds of pepper. Stir in the scallions and the cooked pancetta.
• Pour the eggs over the potato mixture in the skillet. Cook over medium heat for about 3 to 4 minutes, shaking the skillet occasionally and lifting the edges, so the uncooked egg runs underneath. Remove from the heat and transfer the skillet to the oven.
• Bake for about 6 to 8 minutes or until frittata is puffed and golden. Remove from the oven, sprinkle with the chives and let it sit for 2 minutes. Run a rubber spatula around the sides of the pan to loosen the frittata. Slip it out of the pan and onto a cutting board. Cut into wedges and serve warm or at room temperature.

Steps:

• Pat dry the potatoes and onions.
• In a large, nonstick skillet set over moderate heat, heat 2 tablespoons of the oil until hot. Add the potatoes and salt and pepper and cook, stirring, for 1 minute. Add the onion and cook, stirring occasionally, until golden brown and just tender. Transfer to a plate.
• In a bowl, combine the eggs, Locatelli-Romano, and salt and pepper. Add the vegetable mixture and gently stir to combine.
• Add 1 to 2 tablespoons of oil to the skillet and heat it over moderate heat until hot. Add the vegetable and egg mixture and cook it over moderately low heat until golden brown and set on the underside. Invert a plate over the skillet and flip the frittata onto the plate.
• Add another tablespoon of oil to the skillet and slide the frittata back in, uncooked side down. Cook until completely set.
• Transfer to a plate and cut into wedges. Sprinkle with parsley.

Steps:

• In a medium nonstick pan with an oven proof handle, heat olive oil until hot, but not smoking, add the potatoes, pancetta, and garlic and "fry" until golden on all sides. Add peas.
• In a small bowl, whisk the egg whites with the whole eggs. Add the eggs, season with salt and pepper and cook over medium low heat, occasionally sliding a spatula around the edges of the pan to loosen the frittata as it cooks. Cook until just set. Sprinkle with cheese and place under the broiler until the top is golden brown, about 1 to 2 minutes.

Steps:

• Heat oil in 12" non-stick skillet until shimmering. Add pancetta and cook over medium heat until browned on edges, 6-8 minutes. Remove to a bowl with a slotted spoon and set aside.
• Add onion and potato to fat in skillet and cook until tender, 8-10 minutes. Add garlic and cook until fragrant, about 1 minute.
• Beat eggs and half-and-half. Stir in Gruyere, thyme, salt and pepper.
• Return pancetta to skillet, along with eggs. Stir well. Occasionally pull eggs away from edge of pan and tilt to allow any liquid egg to run under.
• When eggs are about half-set, sprinkle with Parmesan and place into a preheated 400F oven. Eggs are done when puffed and golden, about 10 minutes. Garnish with sour cream and chives.